Omani lemons are used in a wide variety of dishes throughout the Middle East and parts of Northern India. The fruits are boiled in salt water and then dried in the sun which gives them a darkened, sun-tanned appearance. Their flavor is tart, with an indescribable muskiness and no sweetness. They are fantastic as a souring agent in place of lemon juice. Use them in stews and soups by poking a small hole in at least one or two lemons and then placing them into whatever recipe you are simmering.